Roasted Squash With Cherries And Pistachios
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
35
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil3 tbsps
Balsamic Vinegar (white)1.5 tsps
Kosher Salt2 sprigs
Rosemary (fresh)2 cloves
Garlic (unpeeled and smashed)1 cup
Roasted Pistachios1 cup
Dried Tart CherriesDirections:
1
Preheat the oven to 400 degrees F
2
In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt
3
Set aside
4
Place the squash wedges on a rimmed baking sheet
5
Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt
6
Add the rosemary and garlic
7
Cover the tray tightly with a sheet of foil
8
Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes
9
Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes
10
Add the arugula, pistachios and cherries to the remaining vinaigrette
11
Toss gently to coat
12
Place the marinated squash wedges on a platter and top with the dressed greens
13
Sprinkle with the gorgonzola and serve